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Abstract:

The present invention relates to an orally ingestible food or pet food
composition or cosmetic composition containing glucosamine generated from
plant materials through a drying process for the maintenance of joint
health or prevention, alleviation and/or treatment of osteoarthritis, or
the improvement of the skin quality and prevention or restoration of
age-related alterations of skin. It also relates to the use of the
composition in the manufacture of a nutritional product, a supplement, a
treat, a medicament or a cosmetic product and methods for the maintenance
of bone health, prevention, alleviation and/or treatment of
osteoarthritis, improvement of skin quality and prevention or restoration
of age-related alterations of skin which comprises administering an
effective amount of the composition.

Claims:

1. A method for improving skin quality and preventing or restoring
age-related alterations of skin of an individual that is related to the
exfoliation of the skin, the method comprising: apply to the skin of the
individual a cosmetic composition comprising glucosamine generated from a
plant material through a drying process at a temperature between
80.degree. C. and 105.degree. C. to obtain glucosamine in the plant
material in an amount greater than 150 mg/kg of dried plant material.

2. The method of claim 1 wherein the amount of glucosamine in the plant
material is greater than 700 mg/kg dry matter of the dried plant
material.

3. The method of claim 1 wherein the amount of glucosamine in the plant
material is greater than 1000 mg/kg dry matter of the dried plant
material.

4. The method of claim 1 wherein the composition contains as an active
ingredient an effective amount of at least one plant raw material
selected and processed for its content in glucosamine, or plant extract,
or pure glucosamine derived from the plant raw material or a mixture of
glucosamine and other compounds derived from the plant raw material.

5. The method of claim 1 wherein the plant material is selected from the
group consisting of Cichorium, Daucus, Helianthus, Beta and combinations
thereof.

7. The method of claim 1 wherein the glucosamine in the plant material is
in the form of free glucosamine.

Description:

CROSS REFERENCE TO RELATED APPLICATIONS

[0001] This application is a divisional of U.S. patent application Ser.
No. 13/279,822, filed Oct. 24, 2011, which is a divisional of U.S. patent
application Ser. No. 10/595,894, filed Jul. 24, 2006, which is the U.S.
national stage designation of International Application No.
PCT/EP04/13184 filed Nov. 19, 2004, which claims priority to EP
03026498.0, filed Nov. 21, 2003, the entire contents of which are
expressly incorporated herein by reference.

BACKGROUND

[0002] The present invention relates to an orally ingestible food or pet
food composition or cosmetic composition containing glucosamine generated
from plant materials through a drying process. Said food or pet food
composition or cosmetic composition is intended for the prevention,
alleviation and/or treatment of arthritis and osteoarthritis and/or for
improving skin quality and preventing or restoring age-related
alterations of skin.

Prevention of Osteoarthritis (OA)

[0003] From a human perspective, OA is a crippling disease with high
socio-economic impact. OA is a heterogeneous group of conditions,
including Primary OA (e.g., genitive factors, hormonal factors,
mechanical stress to joints) and Secondary OA (e.g., inflammatory
episodes, post-traumatic).

[0004] It is the leading cause of disability with about 43 million people
affected in the US and 240 million worldwide. It has substantial economic
impact, e.g., in the US direct treatment costs $10.7 billion, indirect
costs $42.8 billion (missed working days). Symptoms are pain, hypertrophy
and stiffness of joints and limitation of movement. Current therapy
focuses on pain relief with non-steroidal anti-inflammatory drugs
(NSAIDs).

[0005] From a pet perspective, osteoarthritis is an age- and
weight-related degenerative problem of the joints. It affects 20 Mio dogs
world-wide: dogs have trouble in getting up and jumping, are sore after
exercise, and/or grumpy. Because of joint degeneration, inflammation sets
on.

[0007] The use of pure glucosamine in the treatment of joint diseases is
widely described in the patent as well as in the scientific literature,
usually in combination with other compounds or extracts from various
natural sources. Pure glucosamine is added as glucosamine hydrochloride
or glucosamine sulphate, and comes from shellfish hydrolysis. For
example, WO20000074696 describes "herbal compositions comprising
glucosamine and Trypterygium wilfordii, Ligustrum lucidum and/or Erycibe
schmidtii, for treating inflammation or degeneration of joint tissues,
e.g. arthritis" where pure glucosamine is mixed with plant preparation.
Other patents relate to compositions of plant carbohydrates as dietary
supplements (EP 1172041 or EP 0923382) where glucosamine is originated
from chitin.

[0008] The use of glucosamine as an anti-osteoarthritis agent has been
intensively developed during the last decade. Glucosamine is suspected to
be one of the sole active compound on joint disease such as
osteoarthritis (up to recently only symptomatic treatment such as
non-steroidal anti-inflammatory drugs have been sought to be efficient).

[0009] Glucosamine has also been shown preventing the cartilage
degradation by inhibiting the production of MMPs (Matrix
metalloproteases) such as MMP1, MMP3 and MMP13.

[0010] Interestingly glucosamine is also related to the aging process of
skin, which has been characterized mainly by the continuous loss of
elasticity and the loss of moisture. Skin aging is reflected by major
structural changes and variations in composition. Most notably aged skin
has less collagen and glycosaminoglycans compared with young skin.
Glycosaminoglycan molecules produced by the skin include hyaluronic acid
(poly d-glucuronic acid-n-acetyl-d-glucosamine), chondroitin sulfate, and
dermatan sulfate. Hyaluronic acid is produced in higher quantities by the
skin cells in response to exfoliation. Hyaluronic acid has a large
capacity for hydration.

[0011] Inhibiting MMP-1 is related to the inhibition of the
polyglycan/collagen degradation, and therefore also related to skin
ageing: MMP-1 can be induced by UV and is recognized as a marker of the
skin ageing. In US2002119107, an invention is based on the selective
inhibition of MMP-1 claiming topical compositions for protecting human
skin from collagen degradation. US2004037901 claims a regime for
inhibiting the adverse signs of effects of cutaneous aging comprising an
extract from rosemary plant inhibiting the expression of
metalloproteases.

[0012] Glucosamine has been shown to significantly improve dryness of the
skin and exfoliation. Glucosamine increases the moisture content and
improves the smoothness of the skin. These findings suggest that
long-term intake of glucosamine is effective in improving moisture
content and smoothness of the skin.

[0013] It has been shown that oral supplement containing glucosamine lead
to a reduction (34%) in the number of visible wrinkles and (34%) in the
number of fine lines in a group of women who took the supplement. The use
of an oral supplement containing glucosamine, minerals, and various
antioxidant compounds can potentially improve the appearance of visible
wrinkles and fine lines.

[0014] U.S. Pat. No. 6,413,525, describes methods of substantially
exfoliating the skin. In particular, the invention relates to topically
applied compositions containing an amino sugar in the form of N-acetyl
glucosamine: when young skin cells are exposed after exfoliation, they
produce larger quantities of hyaluronic acid which is a glycosaminoglycan
composed of a chain of alternating, repeating, D-glucuronic acid and
N-acetyl-D-glucosamine molecules. N-acetyl-D-glucosamine is known to be a
rate-limiting factor in the hyaluronic acid production by living cells.
The topical application of glucosamine assists in the continued
production of hyaluronic acid.

[0015] Other Compositions for topical application containing
N-acetyl-D-glucosamine have been also disclosed for example, in JP
59013708 (soften and moisturize the skin) U.S. Pat. No. 5,866,142 (a
composition for exfoliating the skin).

Origin of Glucosamine

[0016] Glucosamine is an amino monosaccharide found in chitin,
glycoproteins, proteoglycans (PGs), and glycosaminoglycans (GAGs) such as
hyaluronic acid. Glucosamine is also known as 2-amino-2-deoxyglucose,
2-amino-2-deoxy-beta-D-glucopyranose and chitosamine. It has the
following formula:

##STR00001##

Glucosamine in Animals:

[0017] Glucosamine is a constituent of glycosaminoglycans in cartilage
matrix and synovial fluids. They are in form of polymers of glucosamine,
with an acetyl group attached to a variable number of the individual
glucosamine molecules (making them acetylglucosamine).

[0018] A polymer composed totally of acetylglucosamine is called chitin,
and one composed totally of glucosamine is called chitosan.

[0019] The structure of chitin is very similar to cellulose, especially
because they both are β (1-4) linked

[0021] N-Glycosylproteins, which are N-linked glycoproteins, are present
in plants in trace amounts. For example, a glucosamine residue of
oligosaccharide is N-glycosidically attached to the amide nitrogen of an
asparagine residue of the protein. Examples are phaseolin, legumin,
bromelain, laccase, etc. Degradation occurs through the activity of
enzymes for de-N-glycosylation (cleavage of glucosamine linkage between
N-acetyl -D glucosamine and Asp. residue).

[0022] N-Glycosylproteins are different from chitin, found in the
extracellular matrix, in the vacuole, associated to membranes
(Endoplasmic Reticulum, Golgi, tonoplast, plasma membrane). N-glycans
influence the stability, solubility, and biological activity of the
protein. De-N-glycosylation seems important during germination and post
germinative development.

[0023] Such a linked-glucosamine is in limited quantities and not freely
available (or through hydrolysis such as strong acidic or enzymatic
treatment).

[0024] Free glucosamine has not been observed in plant species or only as
trace levels: (for examples less than 1 mg/kg dry matter in fresh
chicory, carrot, Jerusalem artichoke or beet raw materials, or commercial
dried chicory roots such as those from Leroux company (France). The
publication of Alabran D. M. and Mabrouk A. F. (Carrot flavor. Sugars and
free nitrogenous compounds in fresh carrots, J. Agr. Food Chem., 21 (2),
205-208, 1973) is the only scientific publication describing the presence
of free glucosamine in fresh (non-processed, non-dried material) plant
material in a relatively high amount (0.071% of fresh carrot).
Nevertheless, surprisingly there is no other data reporting free
glucosamine on carrot or other plant material in the scientific
literature or referenced Nutrition Tables such as "Food Composition and
Nutrition Tables, MedPharm (Stuttgart) and CRC Press (Boca Raton), 1994".
Furthermore, our own investigation detected less than lmg/kg dry matter
in commercial root of carrots, and confirm the state of the art in that
glucosamine is only present at a level of traces in vegetables. In
W02003/070168, carrot seeds have been studied for their chemical
composition and their activity for the reduction of inflammation-related
pain, without any reference to glucosamine. It does not concern a food or
pet food composition containing glucosamine generated from plant
materials through a drying process as set forth in our present invention.

[0025] Chicory is used in several food/pet food compositions, using
commercial dried, comminuted roots, and usually does not contain
significant amount of glucosamine. For example, EP 0850569A1 describes a
gelatinised cereal product containing oligosaccharide using chicory root
as one of the ingredients. Chicory is used as a source of inulin and
fructooligosaccharides and in use the cereal product has a beneficial
effect in the gastrointestinal tracts of human and animals. In
US2004/0001898A, food compositions, containing chicory, are described for
detoxification and cancer prevention.

[0026] In EP1325682A1, various plant extracts are used in food or pet food
compositions for maintenance of bone health. As in many other food/pet
food compositions, using commercial dried, comminuted roots, not
containing glucosamine, Chicory is cited only as one of the ingredients
of a pet food composition (example 3), not as the ingredient responsible
of the claimed biological activity and without any reference to
generation of glucosamine or presence or use of glucosamine in plant
material or final product or to a specific drying process.

[0027] In JP63309147, chicory material is hydrolysed with an acid to
generate oligofructosaccharides. It does not refer to glucosamine
generation or presence or use of glucosamine in plant material or final
product.

[0028] In HU66929, a natural fodder additive is described, including
oats-flour, apple juice, dried bean pods and comminuted dried Jerusalem
artichoke. The claimed use is for lowering cholesterol levels in animal
products. It does not refer to glucosamine generation or presence or use
of glucosamine in plant material or final product.

[0029] In WO2003/070168, carrot seeds have been studied for their chemical
composition and their activity for the reduction of inflammation-related
pain (cycloxygenase enzyme-mediated inflammation). It does not refer to
glucosamine generation or presence or use of glucosamine in carrot raw
material or extract or isolated compounds.

Industrial Sources of Glucosamine

[0030] Industrial glucosamine is a pure compound obtained from the acidic
hydrolysis of chitin from shellfish, a complex carbohydrate derived from
N-acetyl-D-glucosamine. Glucosamine can also be produced from enzymatic
hydrolysis of shellfish, microbial fermentation (for example with of
corn-derived products).

[0031] Patents have been filed protecting fermentation processes (thus
micro organisms) leading to the production of glucosamine. All these
processes concern the production of pure, extracted glucosamine, in
competition with shellfish extracts.

[0032] As an example, U.S. Pat. No. 6,486,307 describes an improved method
for chitin acidic hydrolysis: A method of producing glucosamine
hydrochloride from chitin by grinding the chitin to a very fine size and
digestion with concentrated hydrochloric acid.

[0033] U.S. Pat. No. 6,372,457 describes a method and material for
producing glucosamine by fermentation of a genetically modified
microorganism.

[0034] U.S. Pat. No. 5,998,173 describes a novel process for directly
producing N-acetyl-D-glucosamine from chitin utilizing an ensemble of the
chitinase family of enzymes to hydrolyse chitin of crustacean shells.

SUMMARY

[0035] The present invention relates to a natural, non-animal, and
nonmicroorganism derived source of glucosamine i.e., the first
intrinsically enriched plant species in glucosamine, said glucosamine is
used in the preparation of ingredients/food/feed/pet food products
preventing osteoarthritis and/or cosmetic products improving skin
quality, the invention also relates processes to reach high glucosamine
content from plant materials.

[0036] Accordingly, in a first aspect the invention relates to a process
for generating glucosamine from plants wherein fresh plants or plant
extract are dried at a temperature below 110° C., preferably
92° C. or below for less than one week, preferably between 5 and
50 h.

[0037] In a second aspect, the invention relates to the use of glucosamine
from plant origin generated through the drying process of the invention
in the manufacture of food, feed, pet food or cosmetic products allowing
the prevention, treatment and/or alleviation of metabolic disorders of
the osteo-articular tissues and/or the maintenance of joint health in
mammals and/or allowing the improvement of the skin quality and the
prevention or restoration of age-related alterations of skin in mammals.

[0038] In a third aspect, the invention relates to an orally ingestible
food or pet food composition or cosmetic composition containing
glucosamine generated from plant materials through a drying process.

[0039] Additional features and advantages are described herein, and will
be apparent from the following Detailed Description.

DETAILED DESCRIPTION

[0040] Surprisingly, we have now found that glucosamine can be formed
during the controlled drying process of some raw plant materials.

[0041] In the present specification, the word "pet" has to be understood
as comprising dogs, cats, rabbits, guinea pigs, mice, rats, birds (for
example parrots), reptiles and fish (for example goldfish). However, the
term also includes other domesticated animals, such as livestock, for
example, cattle, horses, pigs, sheep, goats, buffaloes, camels, and the
like. Horses for example are known to suffer from OA.

[0042] In the present specification, by "orally ingestible composition" it
has to be understood any composition that can be ingested by mammals,
including humans or pets. It encompasses nutritional supplements,
medicines, pills, tablets, nutritionally complete diets, as well as any
type of usual food products, such as, for example, confectionery,
pastries, milk-containing products, cereals, biscuits, sugar-based and
fat-based confectionery products, drinks, liquid compositions and the
like.

[0043] These compositions can be nutritive, and therefore provide calories
and nutrients, or can be cosmetic, and in this case provide few calories
but have an effect on the skin, hair and/or nails, for example. Cosmetic
compositions that correspond to the present definition of "orally
ingestible compositions" can be in the form of pills, tablets, liquids or
granules, for example.

[0044] In the present specification, by "cosmetic composition", it has to
be understood any composition that can be applied topically, on the skin,
hair and/or nail. For example, it can be in the form of a gel, or
ointment, a salve, a lotion, a spray, a bandage, a cream, a balm, a milk
or a foaming product.

[0045] In the present specification, by "free glucosamine", it has to be
understood non-polymerized glucosamine.

[0046] In the present specification, by "high amount of glucosamine" it
has to be understood that the amount of glucosamine is higher than traces
of glucosamine, and higher than the amounts in the corresponding fresh
(non-dried) material. It should be understood as glucosamine present in
amounts above 150 mg per kg dry matter of raw material, preferably above
700 mg per kg dry matter of raw material, and most preferably above 1000
mg per kg dry matter of raw material.

[0047] In the present specification, by "plant" or "derived plant extract"
it has to be understood any plant material capable of generating
glucosamine according to the drying process of the invention, and any
type of plant extract capable of generating glucosamine according to the
drying process of the invention from said plant material by any
extraction procedure known to the skilled person.

[0048] Accordingly, in an aspect, the present invention describes new
sources of glucosamine from plants through a drying process in order to
develop an orally ingestible composition or cosmetic ingredients from
plant material processed to contain intrinsically free glucosamine,
acting as preventive, curative and/or alleviative agent of osteoarthritis
in the acute and chronic forms and generally of all pathological
conditions originating from metabolic disorders of the osteo-articular
tissue and maintenance of joint health in mammals, and improving skin
quality and preventing or restoring age-related alterations of skin in
human or animal.

[0049] With respect to the first object of the present invention, the
plant or derived-plant extract are processed (dried) according to the
invention in order to contain natural free glucosamine in high amount.
The "orally ingestible composition" or "cosmetic composition " comprises
as an active ingredient an effective amount of at least one plant raw
material selected and processed for its content in glucosamine, or plant
extract, or pure glucosamine derived from the said plant raw material or
mixture of glucosamine and other compounds issued from the said plant raw
material.

[0050] In a preferred embodiment, the plant or plant extract is from any
part of the plant, e.g. leaves, tubers, fruits, seeds, roots, grains or
cell cultures. After controlled drying process of the plant raw material,
the plant or plant extract may be in the form of a dried, lyophilised
extract of leaves, roots and/or fruits depending on the source of plant,
or fresh plant, or glucosamine-enriched fraction.

[0051] The plant or derived-plant extract is selected for its ability to
generate free glucosamine through the drying process of the present
invention; in particular it may be selected from the group consisting of
plant species containing sucrose, fructose or inulin such as Cichorium,
Daucus, Helianthus, Beta.

[0052] In a most preferred embodiment the plant or plant-extract may be
for example root of Chicory (Cichorium intybus), carrot (Daucus carota),
tuber of Jerusalem artichoke (Helianthus tuberosum), root of beet (Beta
vulgaris).

[0053] It is well known that such plant species are used in various forms
for food and/or pet food applications. Nevertheless, it does not concern
nor a food or pet food composition nor a cosmetic composition containing
glucosamine generated from plant materials through the drying process as
set forth in the present invention.

[0054] The drying process of the present invention is, according to the
inventors, the only way to increase/obtain glucosamine at high levels
from plants. Accordingly, through the drying processes used in the
present invention, the quantities of glucosamine obtained are higher than
500 mg per kg dry matter of chicory root, than 100 mg per kg dry matter
of carrot mot, or than 50 mg per kg dry matter of Jerusalem artichoke
tubers or beet root. The process of the present invention is a drying
process: the plant material is harvested, cut and dried in an oven or in
an industrial dryer at a temperature below 110° C., preferably
between 80 and 105° C., most preferably 92° C. or below for
less than one week, preferably between 5 and 50 h depending on the plant
species and plant organ. Although not wishing to be bound by theory, we
believe that it is preferable to cut the plant material in slices or
cubes, preferably having a maximum width of 5 cm. The inventors indeed
believe that it is important for the present invention in order to reach
optimized thermodynamic exchanges.

[0055] Still not wishing to be bound by theory, we also believe that
glucosamine is not coming from the direct degradation of macromolecules
with the subsequent release of free glucosamine, but is likely due to the
release of free fructose and amino acids during the drying of the plant
material, following by the first steps of a Maillard reaction. The
mechanism of the Maillard reaction is complex. However, it is generally
divided into three stages: [0056] (1) The first stage involves the
sugar-amine condensation and the Amadori rearrangement. No browning
occurs at this stage. [0057] (2) The second stage involves sugar
dehydration and fragmentation, and amino acid degradation via the
Strecker reaction especially at high temperatures, as used in candy
manufacture, for example at the end of this stage, there is a beginning
of flavor formation-depending on which flavor is studied. [0058] (3)
Formation of heterocyclic nitrogen compounds. Browning occurs at this
stage.

[0059] The present invention may report specific conditions allowing the
first step of the formation of the reaction chain, leading to accumulate
glucosamine through Heyns/Amadori reactions. Specifically during the
first step, it is known that ketoses, such as fructose, react with amines
to form aminoaldoses, (Heyns reaction). The intermediates to this
reaction are imines. Aminoaldoses are not very stable and readily react
forming the Amadori compound.

[0060] The course of the reaction is strongly affected by factors that
influence the different chemical reactions involved. These are :
temperature and duration of heating, pH and presence of weak acids and
bases, water content, type of reactant, amino acid to sugar ratio and
oxygen.

[0061] The plant or derived-plant extract according to the invention may
be used in the preparation of a food composition without further
treatment or extraction. The said composition may be in the form of a
nutritionally balanced food or pet food, a dietary supplement, a treat or
a pharmaceutical composition.

[0062] In one embodiment, an orally ingestible composition for human
consumption is prepared. This composition may be a nutritional complete
formula, a dairy product, a chilled or shelf stable beverage, a soup, a
dietary supplement, a meal replacement, a nutritional bar or a
confectionery product, for example.

[0063] In another embodiment, an orally ingestible composition for human
or pet cosmetics is prepared. This composition may be in the form of
pills, tablets, liquids and/or granules, among others.

[0064] Apart from the plant or derived-plant extract according to the
invention, the nutritional formula may comprise a source of protein.
Dietary proteins are preferably used as a source of protein. The dietary
proteins may be any suitable dietary protein; for example animal proteins
(such as milk proteins, meat proteins and egg proteins); vegetable
proteins (such as soy protein, wheat protein, rice protein, and pea
protein); mixtures of free amino acids; or combinations thereof. Milk
proteins such as casein, whey proteins and soy proteins are particularly
preferred. The composition may also contain a source of carbohydrates and
a source of fat.

[0065] If the nutritional formula includes a fat source, the fat source
preferably provides about 5% to about 55% of the energy of the
nutritional formula; for example about 20% to about 50% of the energy.
The lipids making up the fat source may be any suitable fat or fat
mixtures. Vegetable fats are particularly suitable; for example soy oil,
palm oil, coconut oil, safflower oil, sunflower oil, corn oil, canola
oil, lecithins, and the like. Animal fats such as milk fats may also be
added if desired.

[0066] A source of carbohydrate may be added to the nutritional formula.
It preferably provides about 40% to about 80% of the energy of the
nutritional composition. Any suitable carbohydrate may be used, for
example sucrose, lactose, glucose, fructose, corn syrup solids, and
maltodextrins, and mixtures thereof Dietary fibre may also be added if
desired. If used, it preferably comprises up to about 5% of the energy of
the nutritional formula. The dietary fibre may be from any suitable
origin, including for example soy, pea, oat, pectin, guar gum, gum
arabic, and fructooligosaccharides. Suitable vitamins and minerals may be
included in the nutritional formula in an amount to meet the appropriate
guidelines.

[0067] One or more food grade emulsifiers may be incorporated into the
nutritional formula if desired; for example diacetyl tartaric acid esters
of mono- and di-glycerides, lecithin and mono- and di-glycerides.
Similarly, suitable salts and stabilisers may be included.

[0068] Vitamins and minerals may also be combined with the plant or
derived-plant extract.

[0069] The nutritional composition may be enterally administrable; for
example in the form of a powder, tablet, capsule, a liquid concentrate,
solid product or a ready-to-drink beverage. If it is desired to produce a
powdered nutritional formula, the homogenized mixture is transferred to a
suitable drying apparatus such as a spray drier or freeze drier and
converted to powder.

[0070] In another embodiment, a nutritional composition comprises a
milk-based cereal together with a prebiotic formulation. Preferably, the
milk-based cereal is an infant cereal, which acts as a carrier for the
prebiotic formulation.

[0071] In another embodiment, a usual food product may be enriched with at
least one plant or derived-plant extract according to the present
invention. For example, a fermented milk, a yoghurt, a fresh cheese, a
renneted milk, article of confectionery, for example a sweet or sweetened
beverage, a confectionery bar, breakfast cereal flakes or bars, drinks,
milk powders, soy-based products, non-milk fermented products or
nutritional supplements for clinical nutrition.

[0072] The amount of the plant or derived-plant extract in the composition
may vary according to the plant source and its utilization. In a
preferred embodiment, an efficient daily dose amount is of at least about
1 mg, and more preferably from 1 mg to 1500 mg of the active molecule per
day, and more preferably around 200 mg for a 15 kg dog.

[0073] The plant or derived-plant extract according to the invention may
be used in the preparation of a pet food composition. The said
composition may be administered to the pet as a supplement to its normal
diet or as a component of a nutritionally complete pet food. It may also
be a pharmaceutical composition.

[0074] The plant or derived-plant extract may be used alone or in
association with other plants such as vegetables, tea, cocoa, or with
other bioactive molecules such as antioxidants, fatty acids, prebiotic
fibers, chondroitin sulphate among others.

[0075] Glucosamine maybe first extracted from the plant material, alone or
jointly with other compounds such as inulin or fructooligosaccharides
(FOS).

[0076] Preferably, the pet food composition comprises about 0.01 to 0.5 g
(1 to 50%) of dry plants per gram of dry pet food for a 15 kg dog; and
0.001 to 0.1 g (0.1 to 10%) of dry plants per gram of wet pet food for a
15 kg dog.

[0077] The nutritionally complete pet food composition according to the
invention may be in powdered, dried form, a treat or a wet, chilled or
shelf stable pet food product. These pet foods may be produced by ways
known in the art. Apart from the plant or derived-plant extract, these
pet foods may include any one or more of a starch source, a protein
source and a lipid source.

[0078] The choice of the starch, protein and lipid sources will be largely
determined by the nutritional needs of the animal or the human,
palatability considerations, and the type of product applied in pet food
and for elderly pets, the pet food preferably contains proportionally
less fat than pet foods for younger pets for example. Furthermore, the
starch sources may include one or more of rice, barley, wheat and corn.

[0079] The pet food may optionally also contain a prebiotic, a probiotic
microorganism or another active agent, for example a long chain fatty
acid. The amount of prebiotic in the pet food is preferably less than 10%
by weight. For example, the prebiotic may comprise about 0.1% to about 5%
by weight of the pet food.

[0080] For pet foods, which use chicory as the source of the prebiotic,
the chicory may be included to comprise about 0.5% to about 10% by weight
of the feed mixture, more preferably about 1% to about 5% by weight.

[0081] If a probiotic microorganism is used, the pet food preferably
contains about 104 to about 1010 cells of the probiotic
microorganism per gram of the pet food; more preferably about 106 to
about 108 cells of the probiotic microorganism per gram. The pet
food may contain about 0.5% to about 20% by weight of the mixture of the
probiotic microorganism; preferably about 1% to about 6% by weight; for
example about 3% to about 6% by weight.

[0082] If necessary, the pet food is supplemented with minerals and
vitamins so that they are nutritionally complete. Further, various other
ingredients, for example, sugar, salt, spices, seasonings, flavouring
agents, and the like may also be incorporated into the pet food as
desired.

[0083] For dried pet food, a suitable process is extrusion cooking,
although baking and other suitable processes may be used. When extrusion
cooked, the dried pet food is usually provided in the form of a kibble.
If a prebiotic is used, the prebiotic may be admixed with the other
ingredients of the dried pet food before processing. A suitable process
is described in European patent application No 0850569. If a probiotic
microorganism is used, the organism is preferably coated onto or filled
into the dried pet food. A suitable process is described in European
patent application No 0862863.

[0084] For wet food, the processes described in U.S. Pat. Nos. 4,781,939
and 5,132,137 may be used to produce simulated meat products. Other
procedures for producing chunk type products may also be used; for
example cooking in a steam oven. Alternatively, emulsifying a suitable
meat material to produce a meat emulsion, adding a suitable gelling
agent, and heating the meat emulsion before filling into cans or other
containers may produce loaf type products.

[0085] Administering to a human or animal, the food or pet food
composition as described above, results in an improved joint health. This
food composition helps to prevent osteoarthritis in pets, humans, and
horses, which results in a better activity or mobility of the individual.

[0087] The cosmetic composition of the invention is useful for retarding
the aging process of skin as well as diminishing the aging process
effects, mainly by having an action on elasticity and moisture through
the action of glucosamine on MMPs. The anti-aging effect is also treated
and/or prevented by an action on collagen.

[0088] In another aspect, the present invention relates to the use of
glucosamine from plant origin for the effects mentioned above.

[0089] In still another aspect, the invention relates to a method for the
treatment, alleviation and/or prophylaxis of osteoarthritis in humans,
pets or horses, comprising the step of using an individual, a composition
as described above.

[0090] In addition, it further relates to a method for improving skin
quality and preventing or restoring age-related alterations of skin
comprising the step of using an individual, a composition as described
above.

EXAMPLES

[0091] The following examples are illustrative of some of the products and
methods of making the same falling within the scope of the present
invention. They are not to be considered in any way limitative of the
invention. Changes and modifications can be made with respect to the
invention. That is, the skilled person will recognize many variations in
these examples to cover a wide range of formulas, ingredients,
processing, and mixtures to rationally adjust the naturally occurring
levels of the compounds of the invention for a variety of applications.

Example 1

Chicory Intrinsically Enriched in Free Glucosamine

Drying:

[0092] After harvest, 200 g (fresh weight) roots of chicory (Cichorium
intybus) are cut in slices of 1×1 cm, and then dried in an oven at
a temperature of 92° C. for 50 h. Raw (fresh) material as well as
commercial dried chicory roots (Leroux company, France) are extracted and
analyzed too.

Analysis:

Extraction of Glucosamine:

[0093] 2 g of ground and specifically dried chicory root are extracted
with 20 ml of water at room temperature for 1 minute. The solution is
filtered on filter Schleicher & Schultz (no. 597) or centrifuged. A
purification step of the solution is performed using a cation exchange
column (Oasis cartridge WATERS, MCX type, ref. 186 000 776). Basic
compounds entrapped on the matrix are eluted with MeOH/NH4OH 2%
(v/v). After filtration, an aliquot is used for direct injection on LC
system (DIONEX).

Separation:

[0094] Analysis is carried out with a HPAE/PED system using an ion
exchange PA1 column (4*250 mm) with DIONEX DX 500 apparatus.

[0097] In these conditions, glucosamine has a retention time of round 11
min and is easily detected for further quantification in chicory extracts
properly processed. A concentration of 900 mg/kg dry weight has been
quantified by this method in the present example, instead of less than 10
mg/kg without drying process or in commercial dried roots of chicory.

Confirmation of the Presence of Glucosamine:

[0098] In order to confirm the presence of glucosamine in chicory plant
extracts, three different qualitative techniques have been evaluated.

Thin Layer Chromatography (TLC)

[0099] Pure glucosamine and plant extracts were analyzed on HPTLC (High
Performance Thin Layer Chromatography) silica gel plates (Merck, ref.
1.05642) with Ethyl acetate/MeOH/water (50/50/10; V/V/V) as eluant. After
elution, the plates are sprayed with an acetic acid solution of
ninhydrine 1% and heated at 120° C. for 10 min. One spot appeared
in a pink/blue color at the same rate factor (RO for the reference and
extracts.

Chemical Degradation

[0100] In the presence of ninhydrine, an oxidative de-amination occurs
with glucosamine, which leads to the release of arabinose easily detected
through routine sugar LC analysis. Presence of arabinose with control and
chicory extracts was unambiguously confirmed.

Derivatization of Glucosamine

[0101] Reverse phase chromatography using pre-column derivatization with
phenylisothiocyanate and UV detection (λ=254 nm) was used with the
pure compound and plant extracts as described by Zhongming et al.:
"Determination of nutraceuticals, glucosamine hydrochloride in raw
materials, dosage form and plasma using pre-column derivation with UV
HPLC. In J. of Pharmaceut. and Biomed. Analysis, 1999 (20), 807-814."

[0102] The corresponding peak of derivatized glucosamine was detected in
chicory extracts as well as with pure compound.

Example 2

Carrot Enriched in Free Glucosamine

[0103] 70 g (fresh weight) of carrot roots are cut in slices of 1×1
cm then dried in an oven at a temperature of 91° C. for 7 h, then
10 h at 40° C. Extraction and analysis are performed as in example
1, leading to a glucosamine concentration of 190 mg/kg dry weight,
instead of less than 1 mg/kg without drying process.

Example 3

Dry Pet Food with Chicory

[0104] A feed mixture is made up of about 58% by weight of corn, about
5.5% by weight of corn gluten, about 22% by weight of chicken meal, 2.5%
chicory roots previously dried according to the process described above
(example 1), salts, vitamins and minerals making up the remainder.

[0105] The feed mixture is fed into a preconditioner and moistened. The
moistened feed is then fed into an extruder-cooker and gelatinised. The
gelatinised matrix leaving the extruder is forced through a die and
extruded. The extrudate is cut into pieces suitable for feeding to dogs.
The pieces are then dried to a moisture content of about 1% by weight.

[0106] This dry dog food has a positive effect on cartilage health and
increases their mobility.

Example 4

Wet Canned Pet Food with Supplement

[0107] A mixture is prepared from 73% of poultry carcass, pig lungs and
beef liver (ground), 16% of wheat flour, 2% of dyes, vitamins, and
inorganic salts. This mixture is emulsified at 12° C. and extruded
in the form of a pudding, which is then cooked at a temperature of
90° C. It is cooled to 30° C. and cut in chunks. 45% of
these chunks are mixed with 55% of a sauce prepared from 98% of water, 1%
of dye, and 1% of guar gum. Tinplate cans are filled and sterilized at
125° C. for 40 min.

[0108] As a supplement to be mixed with the pet-food before serving,
additional packaging (e.g. sachet) contains 25 g of powdered carrot or
chicory or Jerusalem artichoke or beet 15 roots parts, previously dried
according to the process described above (examples 1 and 2), to be added
to the daily food. The corresponding amount for the pet is about 25 g/day
and this can be supplied as a supplement with (e.g. on top of) the can.

[0109] It should be understood that various changes and modifications to
the presently preferred embodiments described herein will be apparent to
those skilled in the art. Such changes and modifications can be made
without departing from the spirit and scope of the present subject matter
and without diminishing its intended advantages. It is therefore intended
that such changes and modifications be covered by the appended claims.